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Homemade Focaccia

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When I think of Focaccia, I think of Rome and my times there as a student. This thin oven-baked flatbread, with a crunchy crust, is an indispensable ingredient in “pizza e mortazza” – a sandwich made with Focaccia that just came out of the oven and thin slices of mortadella.

Ingredients

  • All purpose flour A mix of bread and all-purpose flour is recommended, but not necessary
  • 400 ml lukewarm water ≈ 400 g
  • Kosher salt
  • Sugar
  • Dry active yeast
  • Extra Virgin Olive Oil

Instructions

  • Dissolve sugar in lukewarm water. Add yeast, stir, and let sit for 15 minutes to bloom.
  • Combine flour, salt, water with yeast, and oil. Knead 10–15 minutes until stretchy and well mixed.
  • Let rise for 1½ hours or until doubled in size.
  • Transfer to a well-oiled 17×13×1-inch baking sheet. Stretch dough evenly and let rise again 45–60 minutes.
  • Make dimples, add herbs or onions, sprinkle salt, and bake at 430°F for 20–25 minutes.
  • Enjoy and share with friends!